Are spontaneously fermented plant‐based foods potential sources of transferable antibiotic resistance genes?

Abstract

Spontaneously fermented plant-based foods are highly valued for their unique organoleptic characteristics and presumed health benefits. However, because natural (spontaneous) fermentation does not involve the employment of starter cultures, the safety of spontaneously fermented plant-based products is not easily controlled. This review examines the presence of antibiotic resistance determinants in lactic acid bacteria (LAB) from plant-based, naturally fermented foods. Phenotypic resistance to clinically relevant antibiotics has been widely observed in LAB from a variety of food types.The larger proportion of the resistance traits reported in this review can be considered intrinsic to LAB. However, some of the identified traits, especially resistance genes to tetracycline and erythromycin, have the potential for horizontal spread. Further molecular characterization is required to determine the genetic basis of detected resistance traits that have only been assessed using phenotypic methods. The implementation of novel safety measures in the production of spontaneously fermented plant-based foods should be considered in the future.

Determination of probiotic properties of lactic acid bacteria and yeasts isolated from three lacto‐fermented cereals mixed with whey, citrus, and tomato pomace

“…For food safety concerns, fermented foods with probiotics or probiotic additives per se should be investigated for the possibility of having an antibiotic resistance gene or not. In our study, the isolates of LFC products showed a pattern of antibiotic sensibility/resistance, similar to commercial probiotics or LAB isolated from fermented cereal foods (Jasiak & Amund, 2022; Xu et al, 2020), and therefore their antibiotic resistance gene could be intrinsic and non‐transmissible (Xu et al, 2020).…”

“…Spontaneously fermented plant‐based food such as kimchi, tarhana, boza, sauerkraut, and tempoyak are produced without using starter safe culture. And, the products are not generally subjected to heat treatment and thereby a number of beneficial LAB isolated are shown to have antibiotic resistance (Jasiak & Amund, 2022). However, there is a possibility of horizontal transfer of antibiotic resistance genes of probiotic bacteria.…”